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Hearty mushroom soup

Hearty mushroom soup

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A star rating of 4.3 out of 5.74 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4 - 6

A satisfying and low-fat vegetarian soup that's a good source of folic acid

  • Freezable (Can be frozen)
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal245
fat7g
saturates1g
carbs35g
sugars10g
fibre3g
protein8g
low insalt1.13g
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Ingredients

Method

  • STEP 1

    Put the porcini in a bowl with 250ml boiling water and leave to soak for 25 mins. Heat the oil in a pan and add the onion, carrot, garlic, rosemary and seasoning. Fry for 5 mins on a medium heat until softened. Drain the porcini, saving the liquid, and finely chop. Tip into the pan with the fresh mushrooms. Fry for another 5 mins, then add the stock, marsala or sherry, tomato purée, barley and strained porcini liquid.

  • STEP 2

    Cook for 30 mins or until barley is soft, adding more liquid if it becomes too thick. Serve in bowls with parmesan sprinkled over, if desired.

Recipe from Good Food magazine, February 2006

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Overall rating

A star rating of 4.3 out of 5.74 ratings
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